Spinach Mushroom Dip
|Frozen spinach||10 Ounce (1 Package)|
|Canned mushrooms||8 Ounce, chopped (2 Cans, 4 Ounce Each)|
|Sour cream||16 Ounce (1 Container)|
|Creamy italian dressing||16 Ounce (1 Package, Hidden Valley)|
|Canned water chestnuts||6 Ounce, sliced and drained (1 Can)|
Cook spinach and drain well.
Drain and pat dry mushrooms.
Blend spinach and mushrooms in food processor.
Add sour cream and Italian dressing and process until blended.
Stir in water chestnuts and chill well.